CATEGORIES

INGREDIENTS

1 egg, blended, with 30g measured out and the remainder reserved for egg wash

0.25 tsp of salt

1.5 tsp of orange zest

Chocolate tart filling:

365g of 70% dark chocolate pistoles

390ml of whipping cream

25g of trimoline

85g of butter

DIRECTIONS

1. Start by making the tart base. Cream the butter and icing sugar together, then add the flour, hazelnuts, salt and zest. Add the 30g of the egg and slowly mix together until it forms a dough. Wrap the dough in cling film and rest for 1 hour in the fridge before use

2.Preheat the oven to 170°C/gas mark 3. Remove the pastry dough from the fridge and roll it out onto a flat work surface to a thickness of 5mm. Line the dough carefully in a greased tart tin with a removable base

3.Brush the tart base with the egg wash and blind bake until the tart is golden brown, about 15-20 minutes. Allow to cool while you make the chocolate filling

4.For the filling, place the chocolate pistoles in a large mixing bowl. In a pan, heat the trimoline with the cream until hot, being careful not to boil. Once hot, pour it over the chocolate pistoles and stir until the chocolate has melted. Once the chocolate has melted, add butter and continue to stir until fully melted

5.Spoon a little chocolate filling around the edges of the tart base to fill in any holes. Allow this chocolate to set in the fridge, then pour in the rest of the chocolate mix to fill the ring

6.Place the chocolate tart to set in the fridge for at least 4 hours, or ideally overnight. To serve, use a hot knife to cut the tart into slices

RECIPE BACKSTORY

This chocolate tart recipe from Dominic Chapman is a simple-to-make tart that yields brilliant results. Wonderful chocolate flavours combine with orange and hazelnuts